Young Peas and Stone Bites in Lime Butter

Cook peas in boiling hot salted water for ten minutes. In the meantime, finely dice shallots and mix with lime juice. Clean the fillet of turbot and cut into slices three to four cm thick. Cut cherry tomatoes into quarters. Chop parsley finely. Pluck the coriander leaves from the stems, put a little aside as garnish, chop the rest and mix with the parsley.

Melt the butter in a saucepan, pour in the shallot cubes with the lime juice and bring to the boil once. Put the slices of turbot on top of it in the saucepan. Layer the peas on top of the fish pieces, sprinkle with salt and pepper and cook on medium heat for seven to eight minutes until cooked.

Now add the cherry tomatoes and cook for another two min. Season the dish with salt and pepper, arrange on serving plates, sprinkle with the chopped herbs and garnish with the whole coriander leaves.

Serve with meter bread or boiled potatoes.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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